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Breakfast

Porridge, Whole Meal

A simple porridge made by boiling water and whole meal, seasoned with salt and served with cold milk.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Porridge, Whole Meal

Ingredients

Directions

  1. Boil 1 quart of water.

  2. Gradually stir in ½ pound of whole meal.

  3. Let it boil for about 20 minutes.

  4. Add salt to taste.

  5. Serve with cold milk as an accompaniment.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

What each ingredient does

Whole meal
Provides the bulk and starch that thicken the water into a porridge.

The step that matters

Gradually stir in the whole meal. Adding the meal slowly while the water is boiling and stirring helps prevent lumps, since dry starch clumps when it hits liquid all at once and the outside of each clump gels before the inside can hydrate.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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